1–2 tsp sunflower oil
1 onion, roughly chopped
1 garlic clove, finely chopped
1 bunch of fresh coriander (optional)
4cm (1½in) fresh root ginger,
peeled and finely chopped
½ butternut squash, peeled,
halved, deseeded and cut into
2.5cm (1in) cubes
1 hot red chilli (ideally Scotch
Bonnet), seeds left in or removed,
depending on how hot you like it,
finely chopped
2 × 400g cans chickpeas, drained
400g can chopped tomatoes
400ml can coconut milk
3 tsp tamarind paste
pinch of salt
pinch of sugar (optional)

Pour the oil into a large pan that has a lid and place over a low
heat. Add the onion and garlic and cook, stirring occasionally, for
10–15 minutes, until soft. Meanwhile, cut the stalks from the bunch
of fresh coriander into small pieces, if using. Reserve the leaves for
a garnish, if you like.

Put the ginger, squash, coriander stalks, chilli, rinsed chickpeas,
tomatoes, coconut milk and tamarind paste in the pan with the
softened onion and garlic. Season with a little salt; coconut is slightly
salty so you may need less than usual. Put on the lid and leave to
simmer over a low heat for 20–30 minutes, stirring occasionally.
When it is ready the squash should be tender and the flavours well
melded. Add salt, sugar or a little more tamarind paste, to taste.

Scatter over the fresh coriander leaves, if using, and serve.